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See below ingredients and instructions of the recipe
2 c (480 mL) dried apricots
1 1/2 c (360 mL) crushed pineapple,
-unsweetened (if using
-canned,
Drain)
1 Orange, peeled, seeded and
-chopped
Juice of 1/2 lemon
3 1/2 c (840 mL) sugar
Cover apricots with cold water and let soak overnight. Simmer
apricots in soaking water, uncovered, until tender. Mash with a
potato masher or in a food processor. Add pineapple, orange, lemon
juice, and sugar to apricot mixture. Simmer until sugar has
dissolved, stirring frequently; then cook over high heat until thick,
about 20 - 30 minutes. Skim off foam. Pour into hot jars, leaving
1/4" (6mm) head space. Adjust caps.
Process 10 minutes in boiling water bath. Yield: 6 half pints (1440
mL)
From: The Ball Blue Book Shared By: Pat Stockett
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
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